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    Rice Salad with Cashews and Spinach

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    Rice Salad with Cashews and Spinach

    So easy to throw together and so fabulous – crunchy, tangy and tasty.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6


    • 100g cashews
    • 75ml extra virgin olive oil
    • ½ red onion, finely chopped
    • 2 x 250g packs steamed brown basmati rice
    • 100g raisins
    • 4 sticks celery, washed and finely diced
    • 1 orange pepper, deseeded and finely chopped
    • 150g cherry tomatoes, halved
    • 2 x 100g packs Waitrose Salad Spinach, roughly chopped
    • 75ml soy sauce
    • Zest and juice of 1 lemon


    1. Toast the cashews in a non-stick frying pan, stirring constantly, for 3-4 minutes until golden. Transfer to a plate and allow to cool.
    2. Return the pan to the heat with ½ tsp of oil, add the onion and cook for 3-4 minutes to soften. Add the rice and stir for 2 minutes. Remove and cool in a large bowl or container.
    3. Add all the remaining ingredients, season well and serve.

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    5 stars